Clementine and Lamb Salad

Ingredients

• 2 radicchio heads
• 80 g watercress (2 handfuls)
• 3 clementines
• 1 Pomegranate
• 3 tbsp raspberry vinegar
• 2 tsp Honey
• 3 tbsp Walnut Oil
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 tsp cooking fat for searing
• 1200 g lamb chops (12 lamb chops)
• coarse Sea salt

Instructions

1. 1.

   Clean, wash, dry and cut radicchio into strips. Wash watercress and spin dry. Peel clementines and separate into segments. Halve the pomegranate and gently remove the seeds.

2. 2.

   Whisk raspberry vinegar, honey, walnut oil and rapeseed oil to make a vinaigrette; season with salt and pepper. Mix radicchio, watercress, clementine segments and pomegranate seeds in a bowl and divide onto four plates. Drizzle with the vinaigrette.

3. 3.

   Heat a grill pan and brush with cooking fat. Rinse lamb chops under cold water, pat dry thoroughly and sear in the hot pan for about 2 minutes per side. Arrange on the plates, sprinkle with coarse sea salt and serve immediately.